Friday, August 21, 2015

Chocolate Quinoa Cake Recipe

Looking for a gluten-free dessert that will satisfy your sweet tooth?

  • 2 cups cooked quinoa
  • 1/3 cup unsweetened almond milk
  • 4 whole eggs
  • dash of Vanilla Extract
  • 1/2 cup melted butter
  • 1/4 cup melted coconut oil
  • 3/4 cup white sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1 and 1/2 teaspoon baking powder
Whipped Chocolate Coconut Cream Frosting
  • 1 (13.5 ounce) can of Coconut Cream (not milk, I get mine from Trader Joes, works great)
  • 4 ounces good quality Extra Dark Chocolate, chopped
  • To make cooked quinoa, add 3/4 cup quinoa and 2 cups of water to small pot. Bring to a boil, cover then turn to low and simmer for 15-20 minutes. Let stand 5-10 minutes
  • Place a metal bowl, or the bowl for a mixer into the freezer to chill
  • Preheat the oven to 350°F and then line two round cake pans (or a 9×13” pan) with parchment paper.
  • In a food processor or blender, combine the eggs, almond milk and vanilla extract and blend for to combine.
  • Add the cooked quinoa along with the melted and cooled butter and coconut oil. Blend until completely smooth, about a minute.
  • Sift together the dry ingredients in a large bowl (cocoa powder, sugar, baking powder, baking soda.)
  • Add the dry ingredients to the blender/food processor and pulse until completely mixed. Use a spatula to scrape down the sides.
  • Divide the batter between the two pans and bake for about 30 minutes. Remove the cakes from the oven and allow to cool.
  • To make Frosting: Melt the chopped chocolate + a tablespoon of coconut cream in small pot on low, stirring until melted completely. Take the chilled bowl from the freezer, and whip remaining coconut cream with hand-held blender or in stand-up mixer with whisk attachment. Once the chocolate is melted, add it into the coconut cream and continue to whip. It will firm up and become a coconuts-chocolate ganache like frosting.

Adriana Cipponeri
Administrative Assistant

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